Broccoli, Tofu and Almond Stirfry

Broccoli was on sale last week and I impulsively bought 3 bunches without having a clear plan as to what I was going to do with all that!

Luckily, my daughter spent the week-end at home and ate a whole bunch to herself (she loves broccoli!) but that still leaves me with 2 bunches that need to be utilized somehow. I hate wasting food. That is something I do not do. So I HAVE to think of ways to use this broccoli. Sure, I could make a soup, but I don’t really feel like eating cream of broccoli right now. I might not have a choice though, so don’t be surprised if you see that make an appearance on the menu next week!

I also happened to have a block of extra firm tofu lying around… Broccoli goes well with tofu and almonds, so I decided to make some sort of an uncomplicated stirfry. There is not much to this recipe, really. It’s veggies, tofu, almonds and tamari sauce. I didn’t want no fancy shmancy sweet and sour sauce in this one, I really wanted to taste the ingredients for what they truly are.

I have to say, mission accomplished!

This was super quick and easy to make and it tasted super great! What more could you ask for? Rice, maybe!

But you see, I was cooking for one and wanted to use up a good amount of that broccoli, so I decided not to have a side of rice, but you could very well serve this with a side of brown basmati rice, if you wanted to!

Great! That brings me down to a bunch and a half… does anyone have any good recipe inspirations that would utilize A LOT of broccoli?

INGREDIENTS(serves 1 as is or 2 with side of rice)

225g broccoli florets

150g extra-firm tofu, pressed and cut into 1″ cubes

20g sliced almonds

½ red bell pepper, sliced

1 celery stalk, sliced diagonally

2 green onions, sliced diagonally

2 tsp tamari sauce

A drizzle of sesame oil

INSTRUCTIONS

Press your tofu to remove excess water. To do this, wrap it in paper towels and put some weight on it, such as a heavy skillet; leave it be while you prepare the rest of your ingredients, about 30 minutes, then cut it into 1″ cubes.

Steam your broccoli over salted boiling water for a minute or two, just to get the cooking process going. Be careful not to overcook it. It still has to be very crunchy and a vibrant green color.

Drizzle a little bit of olive oil in large skillet and heat over high heat. When it’s really hot throw in the tofu cubes and turn the heat down to medium-high. Let it form a nice golden crust before you start flipping it. Cook your tofu from 5-10 minutes, until nice, crispy and golden on all sides.

When tofu is done, add sliced almonds and saute them for a couple of minutes, until they start to brown. Remove tofu and almonds from pan and set aside.

made this tonight, but used green bell peppers instead of red and soy sauce instead of tamari (because I’m cheap) and it was still delicious! added sugar snap peas because I had some that needed to be used and served over rice, yummy thank you!